1/2 cup canna-butter ( see our recipe )
1 1/2 cups milk ( use canna- milk for even more potency )
6 ounces grated Parmesan cheese, or to taste
1 clove garlic, crushed
1 tablespoon minced fresh basil leaves
ground white pepper, to taste
2 tablespoons canna-butter ( see our recipe )
2 portobello mushroom caps thinly sliced
8 ounce package cream cheese
1First you need to heat 2 tablespoons of canna-butter in a skillet and cover over medium heat.
2Next stir in the mushrooms and cook and stir until softened usually about 5 minutes and then just set aside.
3Meanwhile melt the cream cheese and 1/2 cup of canna-butter in a saucepan over medium heat while stirring occasionally.
4Next stir in the milk and Parmesan cheese mixing it until smooth.
5Then add in the garlic, basil, and white pepper and simmer for 5 about minutes then remove the garlic and stir in the cooked mushrooms before serving.